Claim · model-written summary
Adding ascorbic acid to alginate coating elevated antioxidant capacity of fresh-cut apple
- Taxon
- Apple
Malus domesticat1 - Treatment
- ascorbic acide2
- Outcome
- antioxidant capacitye2
- Direction
- elevatede2
- Comparator
- alginate coating alonee0
Not reportedMaterialGeneCompoundOrgan / stageInteractorInteractor roleSecond interactorSecond interactor roleSettingValueQualifier
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t1“Apple Fresh-Cut”
e0“the impacts of using alginate coating alone or in combination with citric acid and/or ascorbic acid were studied”
e2“adding ascorbic acid, as an active antioxidant compound, led to elevated antioxidant capacity, lowered browning index, and least rates of electrolyte leakage”
Title
Solaleh Najafi Marghmaleki; Seyed Mohammad Hassan Mortazavi; Hassan Saei; et al. International Journal of Fruit Science 2020. doi:10.1080/15538362.2020.1856018
Other claims from this paper (11)
- Intervention effect Adding citric acid to alginate coating lowered weight loss of fresh-cut apple
- Intervention effect Adding citric acid to alginate coating declined the browning index of fresh-cut apple
- Intervention effect Adding citric acid to alginate coating increased acidic taste of fresh-cut apple
- Intervention effect Adding citric acid to alginate coating changed some textural properties of fresh-cut apple
- Intervention effect Adding ascorbic acid to alginate coating lowered browning index of fresh-cut apple
- Intervention effect Adding ascorbic acid to alginate coating gave least electrolyte leakage in fresh-cut apple
- Intervention effect After 7 days at 4°C, coating with both citric and ascorbic acid gave the lowest weight loss (0.33%)
- Intervention effect After 7 days at 4°C, coating with both citric and ascorbic acid gave the lowest microbial load (2.95 log CFU/g)
- Intervention effect After 7 days at 4°C, coating with both citric and ascorbic acid gave the lowest electrolyte leakage (35.5%)
- Intervention effect After 7 days at 4°C, coating with both citric and ascorbic acid gave the highest lightness (96.11)
- Intervention effect After 7 days at 4°C, coating with both citric and ascorbic acid gave the highest antioxidant capacity (11.03 mmol Fe2+/Kg)